Our Williams Sonoma everyday dinner plates

Who would have thought that one of my last lunches out in a restaurant would be with my sweet friend, Sara, at Le Pain Quotidien? There’s one right by our offices downtown and their avocado toast is hands down the best.

Of course, being at home, I’ve tried my best to recreate it…and I think I’ve nailed it, guys. Minus the smoked salmon and sliced hard boiled egg. I have my limits on how much time I’m willing to devote to what one of my favorite cookbook authors declares “sassy desk lunches.”

Without further ado, I present…my fancy avocado toast. This serves one, so double it if you’re treating your working-from-home coworker.

Here’s what you’ll need:

2 slices of bread (I love using Ezekiel bread with sesame seeds)

1 avocado

8-10 thin slices of your favorite radish (if you’re using a watermelon radish like I used here, you’ll only need 4-6 thin slices)

Everything but the Bagel seasoning (we use the classic one from Trader Joe’s, but I also have a bigger version that we snagged at a big box store when we were going through a phase where this was literally on everything we made)

Chili powder

Handful of chopped kale, stems removed (dinosaur kale or Tuscan kale is best, but regular kale is just as good)

Good quality olive oil (you’ll only need a drizzle or two)

Himalayan sea salt or a flaked sea salt

Now, to piece it all together:

The key to this recipe is to season every step. Dress your salad before topping it. Salt your avocados before the bagel seasoning goes on top. And so on.

I’ve been making this at least three times a week for the last few weeks, so I finally have the timing of it all down.

Here’s how to prep your avocado toast:

  1. Slice the radishes thinly using a sharp knife (please be careful) or a Mandoline.
  2. Cut the avocado in half, remove the pit, and mash the avocado in a bowl until it’s lightly mashed. Season with a pinch of salt. Less is more here since most bagel seasonings contain salt already.
  3. Pop your bread slices in the toaster until they’re golden brown.
  4. While your bread is toasting, into a separate bowl add the kale, a drizzle or two of olive oil (start small – you can always add more), and two quick shakes of chili powder (about 1/4 tsp). Now, it’s time to get your paws dirty. Mix it all together with your hands, crunching and squeezing the kale a few times. “Massaging” the kale breaks down the fibers so it’s softer and chews a bit better. Crucial step, especially when you’re eating it raw.
  5. Your toast probably popped up by now, so it’s time to assemble!

Assembling your avocado toast:

  1. Place your toast on the plate. Remember, this will be open-faced sandwich style, so the toast should be side-by-side, not in a sandwich.
  2. Avocado spread goes on next.
  3. Then, shake on your Everything but the Bagel seasoning.
  4. Next, add the radish slices. You can also go crazy here and add halved cherry tomatoes or a few seeds (chia, flax, or hemp) to sneak in a little extra health. Fresh peas would also be amazing – or sprouts.
  5. Top with your fabulous dressed kale.
  6. Voila! You are done. Step back, Instagram this beauty, and enjoy every bite.

This works just as easily for brunch as it does for lunch, too. We swapped out the radishes for halved cherry tomatoes and added a fried egg with a runny yolk on top. It was so tasty – and much healthier than our French toast from the day before.

Enjoy it, friends! And, tag me if you try it. I’d love to see the toppings you use on your fancy avocado toast!

This post may contain affiliate links, but all are tried and true Magnolia Stripes favorites.